Fermenting rice straw with the fungus Pleurotus eryngii increased the content of crude protein and the digestibility of the straw

Huyen, Nguyen Thi; Le, Nguyen Thi Tuyet; Tuan, Bui Quang

Fermenting rice straw with the fungus Pleurotus eryngii increased the content of crude protein and the digestibility of the straw

2019

Huyen, Nguyen Thi | Le, Nguyen Thi Tuyet | Tuan, Bui Quang

The objective of this experiment was to determine the digestibility of rice straw fermented for 28 days with the fungus Pleurotus eryngii. Four Phan Rang sheep with body weight of 20.5 kg (±0.42 kg) were allocated to a changeover design with three treatments (consecutive periods each of 20 days). In period 1 the diet was 100% of guinea grass (1:GG); in the second period it was 30% FTR + 70% GG (2:FTR); in the third period it was 30% RS and 70% GG (3:RS:GG). In each period, the first 14 days were for adaptation to the diet followed by 6 days of measurements of feed intake and digestibility. The growth of the fungus reduced the content of NDF, ADF and ADL, enhanced the content of crude protein (from 4.2 to 7.1% in DM), and the digestibility of DM (from 43 to 53%) and of the crude protein (from 45.8 to 54.4%). Over the 28-day treatment period, 14.8% of the straw biomass was catabolized.

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